Cinclare
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This Page is to keep everyone informed about the progress of Cinclare, a Contemporary Southern restaurant in the heart of beautiful downtown Thibodaux.
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Specials...it's what's for dinner(Please alert the Beef Council). For appetizers, we have a bayou staple...Crawfish Pie. To deviate from the norm, we are drizzling it with sauce Bernaise. Additionally, Chef is doing a gorgeous Meatball starter. Fresh ground Short Rib mixed with Italian Sausage served atop a Dijon Pistachio spread. Soooo tasty! Good luck choosing between those two... For Entrees, the kitchen has both barrels blazing. The Pork Belly Burger with Spinach & Goat Cheese and topped with what else? Bacon, of course. Yardbird fans rejoice! Chef is frying up Jerk Spiced Guinea Hens and serving it alongside Green Apple slaw. We have Fresh Redfish and Salmon in today. The Redfish is pan-fried with a Menieure Sauce. The Salmon is broiled with a Chile Honey Glaze. Fin-tastic! For the meatheads, Chef's got you. 8oz. Filet Mignon seared to perfection, topped with Gost Cheese & Onion Rings, served with a Red Pepper Coulis and paired with House-made Potato Chips. Now that's Meat & Potatoes! Which one(s) will you choose? For reservations, please call (985)227-9507
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This week only, ramble in to Cinclare for The Ramble On. Tito's, Giffard Banane du Brésil, Fresh lime juice, ginger syrup, blackberries. Ain't nothing better than a good ramble...
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Fight the rainy day blues with the blues. This week's special cocktail is The Blueberry Sloe Gin Fizz. Plymouth sloe gin, fresh lemon juice, blueberry syrup, club soda and fresh blueberries. $6 during happy hour.
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Sometimes it's best to show restraint... I'll leave these photos as a feast for the eyes without distraction of the silly words that normally accompany our posts...just so you know we are serious about our food. -Short Rib(braised low and slow) crowned with a Strawberry-Fois Gras gelatin. -Broiled Filet of Flounder with a Crawfish Brown Butter. -Italian Linguine w/ Italian Sausage, Spinach, Mushrooms & Tomato. -Duck Confit-Sweet Potato Tart -Lobster Bites Call us for reservations (985)227-9507
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"When life gives you lemons, make lemonade" When life gives you melons, have Jeffery make Watermelon Mojitos. Delicious, refreshing and available all week. Salud!
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A great afternoon/evening for an employee crawfish boil. Thanks to #swamptalesexpress for the fantastic crawfish and always a special thanks to our incredible team that I can never thank enough. 🍻
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Weeeee're baaaack! Tanned, rested & ready. We are only open two nights this weekend, but Chef ain't half-steppin. He recognizes how much our customers love Sea Bass. Well, it came in fresh this morning. It's getting a proper dusting with real Jamaican Jerk spices, broiled then topped with an Avocado-Lime crema. That is served atop a bed of Brussel Sprout rice. Ya mon, respect. For an appetizer he is serving Seared Diver Scallops in a bright Margarita(don't act like you don't know what's in it) sauce with Avocado Toast. For his Surf-n-Turf he is pairing an 8oz. Filet Mignon with his famous BBQ Shrimp(sauce & all) atop Lobster Risotto...tough to beat. We'll try to top it though. We have 18oz. Bone-In Ribeyes that were aged for 45 days. The taste is incredible! And one to never leave well enough alone, he is topping that with a rich Fois Gras butter. You deserve it. Had enough? Not us. Did we mention he has a Bacon Crusted Prime Rib Roast...yeah, we read your letter to Santa. There are some tables still available for the weekend. Call us, at (985)227-9507
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Here we go again. Specials...specials...specials. First off, Chef goes off the wall with a combination of two of my favorite things...Hot Sausage and Fresh Seafood. He's blending the two for an over-the-top burger patty that can only be born in South Louisiana. Served as a sandwich it's topped with a Yard Egg sunny side up and paired with garlic, Parmesan Steak Fries. Dy-no-mite! For an appetizer we have some nice crab claws that the kitchen is frying then tossing in our own spicy garlic butter. For the fish phans he is serving filet of Flounder with a mango glaze, roasted asparagus and our own smashed potatoes. Not to be missed, is the bone-in Candy Apple Pork Chop...don't think I need to add to that. Last, but certainly most impressive, is Chef's Surf & Turf. He is pairing a Cast Iron Seared 8oz. Filet Mignon with a perfectly fried Soft-shell Crab served with a Tomato-Garlic Puree alongside smashed potatoes. We still have tables available! Call (985)227-9507 for reservations
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Look at all the bubbles!!! The Easter Lily is this week's drink special. Cathead Honeysuckle vodka, sparkling wine, fresh lemon, house made citrus syrup, cucumber lavender bitters and a twist of orange zest. $6 during happy hour. Hip-pity Hop on over and try one for yourself.
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Chef has specials this week to suit everyone's tastes...it's all about sentimental favorites with a Cinclare twist. First is "Breakfast for Dinner". Always beloved as a child, little did we know it was Mom's default supper in a pinch. With ours, Chef has decided to go all out with Crawfish pancakes, slow cooked Pork Belly, O'Brien Potatoes and topped with a Yard Egg sunny-side up...so good you'll want to start the day all over again! Next, are the Seafood Tacos, filled with perfectly fried Gulf Fish, Oysters and/or Shrimp with our special slaw drizzled with a creamy Sriracha sauce. Speaking of perfectly fried seafood. We have fresh Softshell Crabs for our own, fantastic, Softshell Caesar Salad...I dare you to say that three times really fast. Enjoy Crepes? We've prepared a savory crepe with Chicken and Roasted Veggies in a herbaceous Pesto cream sauce...very satisfying(think: French Pot Pie). Last but certainly not least is Chef's "Biscuit & Brisket". Both Southern staples in their own right, served together glazed with our Berry BBQ sauce...we're not just whistlin' Dixie. For reservations call (985)227-9507
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Forget the Fields, Strawberry 'Mules' Forever...well, at least for the next four nights. This week's cocktail is The Blushing Mule. House made strawberry infused vodka, fresh lime juice, ginger beer, fresh strawberries. $6 during Happy Hour. Could this be what the Beatles meant? I am pretty sure, yes.
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Last week's drink was a HUGE hit! But I think this week's cocktail is even better. May I introduce to you the Lemon Basil Smash. Made with fresh basil and lemon, Buffalo Trace bourbon, a touch of orange bitters and our homemade citrus basil syrup. $6 during happy hour.
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